22/10/2026
‘BANG BANG’ SALMON BOWLS 🥗
These salmon bowls are loaded with a fresh, crunchy salsa of cucumber, avocado, and charred corn. The whole thing comes together with a bang bang-inspired sauce made with what we had on hand — Greek yoghurt, a touch of maple, a good kick of sriracha, and a splash of lemon or lime juice for freshness.
It’s perfect for a busy midweek night when you want something fresh but fast.
Make sure to SAVE this one xx
Ingredients
300g salmon, cut into cubes
2 tsp extra virgin olive oil
2 tsp paprika
½ tsp garlic powder
Sea salt and black pepper
½ cup corn kernels, tinned or frozen
1 cucumber, sliced
½ avocado, cubed
1 spring onion, finely chopped, reserve green stems for garnish
¼ cup coriander leaves, picked
½ lemon, juiced
1 cup cooked basmati rice, or rice of choice
Chilli flakes, to serve
For the ‘bang bang’ sauce:
¼ cup Greek yoghurt
1 tbsp sriracha
1 tsp maple syrup
2 tsp lemon juice, or lime juice
Black pepper
Method:
Place the salmon pieces in a small bowl. Pour over the olive oil and season with paprika, garlic powder, sea salt and black pepper.
Place the salmon pieces in the air-fryer basket. Air-fry at 350°F / 180°C for 7 minutes. Alternatively, you can cook the salmon pieces in a frying pan over a medium heat until cooked to your liking.
Heat a small frying pan over a medium heat. Drizzle lightly with extra virgin olive oil. Once heated, add the corn kernels and a pinch of sea salt. Fry until golden. Set aside and allow to cool slightly.
Combine the cucumber, avocado, spring onion, pan-fried corn and coriander in a bowl. Season with a squeeze of lemon juice and a pinch of sea salt and toss.
To make the sauce, combine all of the bang bang sauce ingredients in a small bowl and whisk until smooth.
To serve, divide the cooked rice, cucumber salad and salmon between two bowls. Drizzle the bang bang sauce over the top and garnish with the reserved green onion tops plus a sprinkle of chilli flakes.
Time to cook: 20 minutes
Serves: 2
Recipe JS Health
